Italy, the Statistical Paradise in the Abundance’s Art

Abstract

The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of recipes: deep fried, grilled or marinated raw fish. The species which constitute the seafood’s world in Italy enchant through shape, colour, diversity and savour: European lobster, squid, shrimp, octopus, sea urchin, cuttlefish. Also, in Italy there is an impressive variety of shellfish: pilgrim scallop, oyster, clams and mussels which are ubiquitous from the Italian menus and cans be served with garlic, herbs and wine.

Keywords

• gourmet souvenir
• seafood
• panettone
• prosciutto
• mozzarella
• spaghetti carbonara
• pancetta